So far from this, there ought to be less loss of ingredients than
we have supposed in our illustrative figures. But more of the butter
is cut and runs off with the whey when the acid is developed before
drawing the whey. The aim of the "sweet curd" system is to avoid this
waste as much as possible, especially that of the butter and ash. To
effect this, the whey is drawn sweet and the acid allowed to develop
after the curd is cooked and the whey expelled. There need be no
more water left in the curd, but more butter and ash, both of which
tend to make the cheese softer. But with proper curing rooms, there
is no trouble in making the cheese firm enough for all practical
purposes, including shipping. It is better to use less rennet and
not have coagulation begin under 25 minutes, cutting the curd about
15 or 20 minutes later, and to take more time for curing, at a lower
temperature. We then have a firmer, more buttery, and better flavored
cheese, which is a desideratum. But, with high and changing temperature
in the curing room, no certain or satisfactory results can be counted
on.